little hot water with a little sugar. Stir until smooth. Boil the rest
of the milk. Add the gelatine to it. Stir till dissolved. Add the
chocolate. Strain and add the sugar. Set in a cool place, on ice if
possible, in a large basin. Beat until cool. Whip the cream (see p. 3).
Stir it in and pour all into a mould.
Crème aux Fruits
1 quart cream
³⁄₄ cup sugar
4 whites of eggs
1 tea-spoon vanilla
1 table-spoon wine or liqueur
1 cup chopped crystallised fruit
1 oz. gelatine
Soak the gelatine in cold water. Whip the cream (see p. 3). Add the
sugar. Dissolve the gelatine in a very little boiling water. Stir
it quickly until cool. Pour it slowly on the whites beaten to a dry
stiff froth. Stir well together. Add the cream, mix very well. Add the
vanilla, wine or liqueur. When the mixture begins to thicken add the
fruit gradually. Place a number of crystallised cherries in the bottom
of a mould. Pour in the cream. Set on ice.
Crème Hollandaise
10 yolks
¹⁄₂ pint white wine
1 lemon
¹⁄₂ oz. gelatine
1 pint whipped cream
Put the yolks, wine and the rind of the lemon, very thinly peeled,
into an enamelled saucepan. Stir over a gentle fire until the mixture
thickens. Melt the gelatine, which should have been soaked for an hour,
in as little hot water as possible. Add it slowly to the yolks. Stir
till thoroughly mixed. Strain into a basin. Beat until cool. Stir in
the whipped cream (see p. 3) and set on ice or in a cold place.
Noyau Cream
¹⁄₄ lb. Jordan almonds
¹⁄₂ oz. bitter almonds
¹⁄₄ lb. powdered sugar
1¹⁄₄ pints cream
1 oz. gelatine
Noyau
Blanch and pound the almonds, moistening with a little of the cream.
Rub through a hair sieve. Whip the rest of the cream. Flavour with
noyau. Stir in the almonds and mix till smooth. Dissolve the gelatine,
which should have been soaked in preparation, in a very little hot
water. Strain and stir until cool but still liquid. Pour into the
cream, stirring continually until thoroughly mixed. Pour into a mould.
*Orange Cream
1 large Seville orange
1 table-spoon brandy
4 yolks
4 ozs. lump sugar
1 pint cream
¹⁄₂ oz. gelatine
Rub the rind of the orange on to two or three lumps of sugar. Add them
to the rest of the sugar, brandy and the juice of the orange. Stir
over a very gentle fire till melted. When cool add the well beaten
yolks to the syrup. Beat for quarter of an hour. Scald the cream, add
the gelatine, dissolved in a very little water, to it. Mix well. Strain
on to the yolks and beat till cool and beginning to set. Pour into a
mould.
Rhenish Cream
1 oz. isinglass
1 pint water
6 yolks
¹⁄₂ pint cream
2 lemons
2 glasses white wine
4 ozs. powdered sugar
Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling
water. Stir till dissolved. Beat the yolks till very light. Add the
cream, the juice of two lemons and the rind of one, the wine, sugar,
and strained isinglass. Strain all together through a fine sieve. Whisk
until it begins to set. Pour into glasses or moulds.
Rice Cream
¹⁄₄ lb. rice
Milk
¹⁄₂ piece cinnamon
Finely cut rind of ¹⁄₂ a lemon
5 yolks
5 table-spoons powdered sugar
2 ozs. butter
1¹⁄₂ pints cream
1 oz. gelatine
Put the rice, cinnamon, and lemon peel in a little salted boiling milk,
and simmer until the rice is tender and the milk all absorbed.
Beat the butter to a cream. Add the sugar and beat again. Then add
the well-beaten yolks. Beat thoroughly together. Add the hot rice
gradually, and stir over the fire in a double boiler until the mixture
begins to thicken. Do not let it boil. Then pour into a basin and stir
occasionally.
Whip the cream (see p. 3). Melt the gelatine in a very little boiling
milk. Strain it and when slightly cooled stir it gradually into the
rice. Add the cream, mixing it lightly. Stir from time to time until
the mixtures begin to set. Then pour into a mould.
To the above a glass of rum or any other flavouring can be added.
Strawberry Cream
Line a basin with fine large strawberries and fill it with Bavarian
cream (see p. 98).
Strawberry or Raspberry Cream
Sufficient fruit to make 1 pint of juice
1 cup powdered sugar
1 oz. gelatine
¹⁄₂ cup boiling water
1 pint cream
Soak the gelatine in a little cold water. Mash the fruit and mix the
sugar with it. When the sugar has dissolved rub through a fine sieve.
Dissolve the gelatine in the boiling water. Strain slowly over the
fruit juice, beating it rapidly while doing so, until the mixture
begins to set. Stir in the whipped cream (see p. 3) and pour into a
porcelain mould.
Instead of fresh fruit the contents of a tin of apricots or peaches
mashed, or a grated tinned pine-apple, can be used.
Cold Puddings
PAGE
Charlotte Russe 110
Chocolate Blanc-Mange 110
” Meringue 111
Cornflour Pudding 111
Cream Whip 112
Danish Pudding 112
Ginger Pudding 113
Gooseberry Fool 113
Lemon Soufflé 114
Marrons à la Celestiné 114
Meringues 115
Milk Jelly 116
Mousse aux fruits Givrés 116
Orange Charlotte 117
Pain aux Fruits 117
Pine Apple Meringue 118
Pines on Horseback 118
Queen of Puddings 119
Spanish Cream 120
Strawberry Sponge 120
King’s Soufflé 121
Charlotte Russe
¹⁄₂ oz. gelatine
1 pint cream
12 lady fingers
3 table-spoons powdered sugar
1 tea-spoon vanilla
1 table-spoon sherry or liqueur
Set the gelatine to soak in cold water. Line a mould with lady fingers,
leaving a little space between each. Whip the cream (see p. 3). Add the
sugar, vanilla, and wine. Dissolve the gelatine in as little boiling
water as possible. Strain it very slowly through a fine strainer into
the cream, stirring rapidly all the time. Stir until the cream begins
to stiffen. Then pour it into the mould and set in a cold place or on
ice.
The mould may be lined with plain or rolled wafers instead of lady
fingers.
The cream may be flavoured with coffee, chocolate, or any fruit syrup.
Chocolate Blanc-Mange
1¹⁄₂ ozs. gelatine
1 quart milk
¹⁄₂ lb. powdered sugar
4 table-spoons grated chocolate
¹⁄₂ tea-spoon vanilla
Soak the gelatine for two hours. Add it to the warmed milk and sugar.
Let it heat gently. When the gelatine is melted, strain. Add the
chocolate and boil for five minutes, stirring continually. Take off the
fire. When nearly cold, beat for ten minutes with a whisk and add the
vanilla. Pour into a mould. Serve with cream.
Chocolate Meringue
6 whites of eggs
1 lb. powdered sugar
1 tea-spoon vanilla
3 ozs. powdered chocolate
Beat three whites with the sugar for fifteen minutes. Then add the
rest of the whites one at a time, beating well. Add the vanilla and
chocolate. Drop on stiff note-paper which has been well buttered, and
place upon a board in a slow oven. Bake until dry.
Cornflour Pudding
1 pint milk
3 table-spoons powdered sugar
3 whites of eggs
¹⁄₂ tea-spoon vanilla
2 heaping table-spoons cornflour
Mix the cornflour to a smooth paste with a little of the milk. Put the
rest with the sugar in a double boiler. When boiling add the cornflour.
Stir till perfectly smooth and thick. Then leave to cook gently for
about twenty minutes. Beat the whites to a stiff froth. Stir them in
and continue stirring for two or three minutes. Take off the fire. Add
the vanilla. If not perfectly smooth, strain. Pour into a mould.
*Cream Whip
1 pint cream
1 cup sherry
1 lemon
¹⁄₂ cup sugar
2 whites of eggs
Whip the cream lightly. Add the sherry, rind and juice of the lemon,
sugar and the whites beaten to a stiff froth. Stir until the sugar is
melted. Skim off the froth and set it on a sieve. Fill custard glasses
with the cream. Put the froth on the top of each glass.
Danish Pudding
³⁄₄ cup pearl tapioca
1¹⁄₂ pints boiling water
¹⁄₄ cup sugar
¹⁄₂ cup currant jelly
Or fresh fruit juice
Soak the tapioca all night. Boil in the water till tender and
transparent. Stir frequently. Add the sugar, a little salt and the
jelly or fruit. Stir together till melted. Pour into a dish and set on
ice or in a cold place. Serve with cream.
*Ginger Pudding
¹⁄₂ oz. isinglass
¹⁄₂ pint milk
3 ozs. butter
2 ozs. powdered sugar
4 eggs
1 lemon
1 small tea-spoon powdered ginger
Preserved ginger and syrup
Dissolve the isinglass in a very little hot water. Add to it the
milk, butter, sugar and well-beaten yolks. Stir over the fire in a
double-boiler until it thickens, being careful not to let it boil.
Pour into a basin, and when nearly cold, but not set, add the powdered
ginger, the whites (beaten to a stiff froth), and the juice of the
lemon. Mix lightly together and pour into a buttered pudding basin to
set. Serve with a little chopped preserved ginger and syrup.
Gooseberry Fool
1 pint green gooseberries
¹⁄₂ lb. sugar
¹⁄₂ pint cream
Simmer the gooseberries with the sugar in a very little water until
tender. Put through a sieve. Whip the cream slightly and beat well with
the gooseberry purée.
This can be made with any kind of fruit.
*Lemon Soufflé
4 eggs
7 ozs. powdered sugar
6 leaves gelatine (over ¹⁄₄ of an oz.)
3 lemons
Whipped cream
Soak the gelatine for an hour in a little water. Beat the yolks and
sugar for fifteen minutes. Add the juice of two lemons and the grated
rind of one and a half. Whip the whites to a stiff froth. Stir them
lightly in. Take the gelatine out of the cold water. Dissolve it in
a very little hot water. When cooled pour it very gradually into the
mixture, which must be beaten all the while. Beat for five minutes in
a cold place. Pour into a silver or glass dish. When set, and it will
set very quickly, cover with sweetened whipped cream flavoured with a
quarter tea-spoon vanilla. Garnish with grated pistachios.
*Marrons à la Celestiné
Boil some chestnuts. Peel them and put them through a fine sieve.
Stir over the fire for two or three minutes with sugar to taste and
a little cream. Divide into four parts. To one add the yolk of an
egg, to another a little melted chocolate, to another a few drops of
cochineal, and to the fourth a little sage colouring. Mix each well.
Whip some cream with the white of an egg, and sweeten it and flavour
with vanilla. Pile it in the centre of a dish. Put the differently
coloured chestnut purées separately through a coarse sieve, and arrange
lightly around and on the cream.
This is equally good and simpler to make if colouring is not used. Pile
the sweetened and sifted chestnuts on a dish and cover with whipped
cream, or garnish with slices of sweetened orange.
Meringues
Whip four whites of eggs and a little salt until frothy, gradually
adding while doing so a breakfast-cup of powdered sugar. Beat until
perfectly smooth and firm. Cover a board with white paper. Drop the
mixture, one and a half table-spoons at a time, in oblong shapes upon
the paper. Put the board in a very slack oven. When a crust has been
formed, scoop out the soft centre of each meringue and turn it over to
dry inside.
If the meringues do not come off the paper easily, moisten it on the
under-side.
Milk Jelly
1 oz. gelatine
³⁄₄ cup powdered sugar
1³⁄₄ pints milk
1 tea-spoon vanilla
Soak the gelatine in a little of the milk for an hour. Boil the sugar
and the rest of the milk together. Add the gelatine. When dissolved,
take from the fire. Add the flavouring and strain into a mould.
*Mousse aux Fruits Givrés
¹⁄₂ lb. sweet almonds
¹⁄₂ tea-spoon lemon juice
3 whites of eggs
3 ozs. powdered sugar
Spinach colouring
¹⁄₂ pint whipped cream
Sugared fruit
Blanch and pound the almonds with the lemon juice. Put through a fine
sieve. Add the whites and sugar. Beat well together. Stir over the fire
for two or three minutes. Take off and colour with green colouring. Put
the whipped cream in the centre of a dish. Put the almond paste through
a coarse sieve and arrange it lightly around the cream. Decorate with
sugared fruit (see p. 165).
Orange Charlotte
¹⁄₂ oz. gelatine
1 cup powdered sugar
¹⁄₂ pint orange juice
1 scant cup water
4 eggs
Lady fingers
Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the
yolks thoroughly. Pour the syrup over them slowly, beating hard all the
time. Put into a double boiler and stir the mixture till it thickens.
Dissolve the gelatine in as little boiling water as possible. Put the
mixture in a good-sized basin and strain the gelatine into it, beating
continually. When cool, but not hard, stir in the whites beaten to a
stiff froth, and beat altogether till it begins to thicken. Then pour
the mixture into moulds lined with lady’s fingers. This Charlotte can
be made with the juice of any fruit, tinned or fresh.
*Pain aux Fruits
1 pint of fruit pulp
1 oz. gelatine
1 gill cold water
1 gill hot water
Crush some apricots, strawberries, raspberries, peaches, or
pine-apples. Sweeten and add a little liqueur and lemon juice, and,
if liked, blanched and chopped almonds. To each pint of fruit use one
ounce of gelatine which has been soaked in one gill of cold water
and dissolved in one gill of hot water. Stir well together until the
mixture begins to set. Pour into a _china_ mould. Serve with a rich
custard or cream.
*Pine Apple Meringue
¹⁄₂ pint cream
1 cup grated pine-apple
4 table-spoons sugar
¹⁄₂ oz. gelatine
7 meringue cases
Whip the cream. Dissolve the gelatine in a very little boiling water.
Strain it gradually over the cream, whisking it continually while doing
so. Stir in the grated pine-apple and the sugar. Beat in a cold place
until the mixture begins to set. Then arrange the meringues and cream
in layers. Garnish with crystallised fruits.
*Pines on Horseback
Stale cake
Pine apple
Wine or liqueur
Cut the cake, which must be plain, into small rounds. Chop the
pine-apple and put it in a basin with plenty of sugar to sweeten. Soak
the cake in wine or liqueur. Pile the pine apple into little mounds
on each piece. To the juice add a very little wine or liqueur and
arrowroot (in the proportion of a tea-spoon to half a pint of juice).
Cook until thick and clear. Pour over the pine-apple and cake. Arrange
on a dish, covering each with a little whipped cream.
*Queen of Puddings
1 pint of sponge cake
10 ratafias
2 ozs. sugar
2 ozs. butter
¹⁄₂ rind of a lemon grated
1 pint of milk
4 eggs
Crumble the sponge cakes and ratafias finely. Pour the milk over them.
Beat the butter and sugar to a cream. Add the yolks and beat again. Mix
well with the sponge cake. Beat the whites till frothy and stir them
in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half
an hour. When cold turn out. Spread with a layer of jam and cover with
whipped cream.
*Spanish Cream
1 pint milk
¹⁄₂ oz. gelatine
¹⁄₂ cup sugar
3 eggs
¹⁄₂ tea-spoon vanilla
Soak the gelatine in the milk for two hours. Beat up the eggs till very
light. Add the sugar and beat again. Bring the milk and gelatine to
the boil. Pour over the eggs and sugar. Strain. Put on the fire in a
double boiler and stir till thick; but do not allow it to boil. Add the
vanilla and pour into a wet mould.
*Strawberry Sponge
1 quart strawberries
Powdered sugar
4 whites of eggs
¹⁄₂ pint boiling water
1 oz. isinglass
Mash the strawberries with sufficient sugar to sweeten and set them
aside for about an hour. Boil the water and two ounces of sugar for
twenty minutes. Add the gelatine which has been soaked for an hour
in a little cold water. Remove from the fire and strain. Put the
strawberries through a fine sieve. Add the syrup gradually, beating
hard for five minutes. Beat the whites to a stiff froth. Add them to
the strawberries and beat till the mixture begins to set. Put into a
wet mould. Serve with whipped cream.
*King’s Soufflé
¹⁄₂ lb. powdered sugar
3 small lemons
3 eggs
¹⁄₂ pint whipped cream
³⁄₄ oz. gelatine
¹⁄₂ gill water
Beat the yolks of the eggs. Add to them the sugar, the juice of three
lemons, and grated rind of two. Pour into a double-boiler, and whisk
continually until the mixture thickens. Do not let it boil. Strain
and set aside to cool. Melt the gelatine in the water, and add it to
the cold egg mixture. Add the cream and the whites whipped to a stiff
froth. Whip lightly together, and when beginning to set, pour into a
mould. Garnish with crystallised violets or rose-leaves.
Pastry
PAGE
Plain Pastry--I. 125
” ” II. 125
” ” (Short) 125
Puff Pastry 126
Rich Crust 126
Short Crust for Tartlets 127
Biscuit Paste for Tartlets 127
General Directions
In making pastry, the colder the hands of the maker, the water and the
room, the better. A marble slab is the best thing on which to make it:
otherwise a hard board which is kept for pastry only should be used.
Use iced water for mixing, when possible. Pastry will be flakier if set
on ice before it is finally rolled out for use. The flour used should
be very dry and should be sifted with a little salt. Use the best flour
only and fresh butter, or half butter, half lard.
Use as little water as possible.
Never knead pastry.
Use the hands as little as possible. Mix with a knife unless otherwise
specified.
Bake in a moderate or quick oven.
Baking powder, in the proportion of one tea-spoon to each quart of
flour, may be added when eggs are not used. The baking powder should be
sifted twice with the flour before mixing.
It is better to bake pastry separately from the fruit when possible. It
will thus be much crisper. To do this fill the dish which is to be used
with stiff crumpled paper, over which a smooth and well-buttered piece
should be laid. Cover with the pastry and bake. Remove the pastry and
fill the dish with well-sweetened stewed fruit. Moisten the edges of
the dish with white of egg and replace the crust.
In making open tarts and tartlets, when the tin is lined with pastry it
can be filled with rice and baked. This is in order to keep the crust
crisp. The rice must be taken out and the fruit or jam put in its place
just before serving.
Plain Pastry--I
12 ozs. flour
3 ozs. butter
3 ozs. lard
Salt
Cut up the lard and butter, very finely, in the flour. With a knife,
mix with a little water. Roll and fold up three or four times.
Plain Pastry--II
1 lb. flour
¹⁄₂ lb. butter
Cold water
Rub the butter into the flour. Add cold water gradually to make a stiff
paste, mixing with a knife. Roll out quickly.
*Plain Pastry Crust--III
(For Tarts)
4 ozs. butter
2 ozs. lard
10 ozs. flour
Beat the butter to a cream. Rub butter and lard very carefully into the
flour, adding a little salt. Mix with as little water as possible.
*Puff Pastry
1 lb. fresh butter
1 lb. dry sifted flour
Salt
Work the flour well with a little water into a still dough. Flour
the pastry board slightly. Roll out the dough until one inch thick.
Flatten the butter and put in the centre of the dough. Fold the edges
up over the butter and roll out very lightly five times, always rolling
outwards, and using as little flour as possible on the board. The
butter must on no account be allowed to work through the paste. Set
aside in a cold place, or on ice, for at least an hour. When making
tarts, &c., cut off a piece at a time, instead of using the whole
quantity, and roll out very lightly. Bake in a rather hot oven. This is
a simple and excellent receipt.
*Rich Crust--IV
10 ozs. flour
8 ozs. butter
Juice of a lemon
Rub two ounces of the butter into the flour. Mix with the lemon juice
and a little water. Divide the rest of the butter into three parts.
Roll out the paste half an inch thick. Cut one lot of butter into small
pieces and dab them on the paste. Fold it over three times lengthwise,
and then three times the other way. Roll out again. Repeat the process
twice, when the butter will be used up.
This receipt may be made with baking powder (see General Directions).
*Short Crust--V
(For Tartlets)
1 lb. flour
³⁄₄ lb. butter
2 table-spoons powdered sugar
Yolks of 3 eggs
Water
Salt
Rub the butter into the flour and sugar. Beat the yolks with a little
water. Stir into the flour with a knife until smooth.
Biscuit Paste--VI
(For Open Tarts and Tartlets)
1 lb. flour
¹⁄₄ lb. sugar
6 yolks
Milk
Sift the flour and sugar together. Stir in the eggs with a knife. Make
into a stiff paste with some milk (about 1 gill).
Open Tarts and Tartlets
PAGE
Almond Tartlets--I. 129
” ” II. 129
Chocolate Cream Tartlets 130
Cream Tartlets 130
Cream and Fruit Tartlets 131
Fruit Tartlets 132
Lemon Cheesecakes 132
Mincemeat 133
Orange Tartlets 133
Strawberry Tartlets 134
Almond Tartlets--I
¹⁄₄ lb. sweet almonds
5 ozs. powdered sugar
10 drops vanilla
6 whites of eggs
A few drops of lemon juice
Blanch and pound the almonds with the lemon juice. Add the sugar. Whip
the whites to a stiff froth. Stir in the almonds, sugar and vanilla.
Bake in a moderate oven in patty pans lined with puff pastry.
Almond Tartlets--II
5 ozs. potato flour
8 yolks
3 whites
2¹⁄₂ ozs. butter
2 lemons
2¹⁄₂ ozs. sweet almonds
¹⁄₄ oz. bitter almonds
Blanch and pound the almonds. Melt the butter. Grate the rind of the
lemons. Beat the yolks. Mix all thoroughly together except the whites.
Beat them to a froth, and stir them in last.
Line two round tins with short crust (see p. 127). Spread it with
apricot jam, and pour the almond mixture over it. Bake in a slow oven.
Chocolate Cream Tartlets
1 pint milk
1¹⁄₂ ozs. grated chocolate
1¹⁄₂ ozs. flour
¹⁄₄ lb. powdered sugar
1 oz. butter
4 eggs
Boil the chocolate and milk together. Stir in the flour, mixed smooth
in a little cold milk. Stir until it thickens. Strain. Pour over the
well beaten yolks. Add the sugar and butter. Stir over the fire until
just below boiling point.
Line small tins with a short crust. Fill with the cream and bake. Make
a meringue of two whites and two table-spoons of powdered sugar (see p.
4). Put in the oven to brown slightly.
Cream Tartlets
1 pint cream
¹⁄₂ pint milk
2 ozs. powdered sugar
Peel of one lemon
8 yolks
Put the cream and milk into a sauce-pan. When they boil, add the sugar,
the very finely-pared lemon peel and a little salt. Stir for a few
moments. Pour the cream over the well beaten yolks. Set back on the
fire. When thick, strain into a basin. Set aside in a cool place till
wanted. Line some small tins with puff paste. Fill with uncooked rice.
Bake. Take out the rice and fill with custard. Sprinkle with lemon
sugar (see p. 164).
Cream and Fruit Tartlets
For cream:--
1 tea-cup cream or milk
2 whites of eggs
1 table-spoon powdered sugar
¹⁄₂ tea-spoon cornflour
Line a dish with short crust. Fill it closely with raspberries,
strawberries, cherries or other fruit and sufficient sugar. Cover with
crust, but do not press it down round the edges. When baked, lift off
the upper crust and fill with cream.
CREAM.--Scald the milk or cream. Add the whites beaten to a stiff
froth, the sugar and the cornflour mixed smooth with a little cold
milk. Boil three minutes, stirring continually. Set aside until quite
cold.
Fruit Tartlets
Stew the fruit until tender, taking care to keep it whole, in plenty of
water and sugar. Take out the fruit gently with a skimmer when done.
Add a few drops of lemon juice to the syrup. Boil it until reduced to
a thick syrup. Line several small tins with a short crust (No. IV. or
V.). Fill with uncooked rice and bake. Take out the rice. Arrange the
fruit in them and pour the syrup over.
Lemon Cheesecakes
¹⁄₄ lb. butter
1 lb. loaf sugar
6 eggs
3 lemons
Melt the sugar in the lemon juice. Add the butter, eggs (taking out the
whites of two) and the grated rind of two lemons. Stir until thick and
of the consistency of honey. A few pounded almonds may be added.
Line small tins with puff or short pastry, fill with the mixture and
bake.
Mincemeat
2 lbs. suet
3 lbs. raisins
2 lbs. sultanas
2 lbs. currants
1 lb. mixed candied peel
2 lbs. moist sugar
1 dozen sour apples
4 lemons, grated peel and juice
2 tea-spoons mixed spice
2 ” ground ginger
¹⁄₄ lb. pounded sweet almonds
2 grated nutmegs
¹⁄₂ pint brandy
¹⁄₂ pint sherry
Mix the sugar, spices and very finely-chopped suet. Chop the fruit, and
peel as fine as possible. Mix all well together, adding the brandy and
wine last. It is best made several weeks before using.
Orange Tartlets
7 oranges
¹⁄₂ pint syrup
1 lemon
Puff or short paste
Peel six oranges. Scrape off all the white skin with a sharp knife.
Divide into sections, removing all the rest of the white and seeds.
Drop them very carefully into boiling syrup (see p. 151) and let them
simmer three minutes. Take the pieces out gently, and set them on a
sieve to drain over a basin.
To the syrup add the juice of an orange and lemon and the juice that
drains from the cooked oranges. Reduce it by boiling till very thick.
Line some patty pans with short or puff paste. Fill them with uncooked
rice and bake quickly. Remove the rice, arrange the oranges on the
pastry and pour the syrup over them just before serving.
Strawberry Tartlets
1 lb. loaf sugar
1 gill water
1 wine-glass brandy or sherry
Strawberries
Make a syrup of the sugar and water. Add the brandy or sherry. Reduce
until thick. Pour this syrup over a number of fine strawberries.
Line some small tins with short crust (No. 125). Fill them with
uncooked rice and bake in a quick oven.
Turn out the rice and fill with the strawberries and syrup. Serve hot.
American Pies
PAGE